Jack Stein’s steak sandwich with blue cheese ranch

BRITISH chef Jack Stein steps up to the plate and shares his favourite steak sandwich with a cheesy twist. SERVES: 4 PREP: 10 minutes COOK: 10 minutes

Ingredients

4 x 150g rump steaks 1 loaf white bread 1 iceberg lettuce

4 sprigs fresh thyme 100g butter

1-2 tbsp sunflower oil Salt and pepper, to taste

BLUE CHEESE RANCH DRESSING:

150g mayonnaise 1/2 tsp red miso paste 75ml sour cream 2 garlic cloves, finely chopped

50ml buttermilk

1/2 tsp salt

1 tbsp white wine vinegar Handful of chives, finely chopped

Handful of parsley, finely chopped

50g creamy blue cheese

Method

For the blue cheese ranch dressing:

1. Mix all ingredients except herbs and blue cheese in a bowl until combined.

2. Place the blue cheese in a microwave bowl and heat for 30 seconds, or until the cheese has melted. Stir the cheese and herbs through the mix, and place to the side.

For the steak sandwiches:

1. Rub the steaks with the sunflower oil and season with salt to taste. Place the steaks in a preheated hot pan, flipping them every 15 seconds. After 1 minute add thyme and 50g butter. When the butter starts to foam reduce the heat to medium and continue to flip and baste. Cook for about 2-3 minutes (for medium rare). Once cooked to your liking, remove the steaks from the heat and leave to rest (another 2-3 minutes). Add black pepper to taste.

2. Spread the bread slices with the leftover butter and place in the pan used for the steaks. Once the bread is charred, remove and transfer to a plate.

3. Tear the leaves off the iceberg lettuce and add to a mixing bowl. Cover with the ranch dressing and mix through so the lettuce is evenly coated.

4. Assemble the sandwiches with the steak and blue cheese ranch iceberg lettuce. Cut in half and serve.

TIPS:

• Don’t clean the pan as the thyme and steak oil make the bread extra tasty.

• Rest your meat for as long as the cooking time to maximise juiciness.